We have so much to be thankful for this year at P&H. We want to thank you all for reading our posts and for all of your support! What a wonderful life this is!
Thanksgiving is one of our favorite times of the year, the cool crisp air, the warm hearty foods, and best of all; quality time spent celebrating with friends and family.
We’ve been eating these scones lately and think they would be a fantastic Thanksgiving treat. They have a lovely fragrance and a tart bite from the fresh cranberries – an excellent way to use your leftover cranberries from Thanksgiving! You can prep the dry ingredients ahead of time, even cutting in the butter (just make sure you refrigerate). All it takes is a few minutes of chopping cranberries, combining, and baking. Voila, a warm tasty treat just oozing with zesty festivity!
These scones are best hot out of the oven, but cool them on a rack just long enough so the exterior is nice and crunchy. At P&H we split a hot scone in half and top with salted butter and wildflower or vanilla bean honey.
Happy Thanksgiving from the Pheasant & Hare!
Cranberry Orange Scones
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon freshly ground cardamom (use a bit more if yours doesn’t have a very potent smell).
1 pinch nutmeg
1 ½ – 2 teaspoons grated orange peel
¼ cup half and half
½ cup buttermilk
2 T fresh orange juice
6 tablespoons cold butter
¾ – 1 cup fresh cranberries, chopped
1-2 T sugar
Crunchy Sparkling Topping
1 T half and half
1-2 T sparkling sugar
In a medium bowl mix together the flour, sugar, baking powder, salt, grated orange peel, and spices. Set aside.
In a small bowl combine half and half, buttermilk, and orange juice. Set aside
Cut the butter into thin slices and add to the dry ingredients. Using your fingers, two forks, or a pastry cutter, work the butter into the dry ingredients until there is a nice mixture of pea sized and finer bits of butter in with the flour.
Toss the coarsely chopped cranberries with 1-2 T of sugar and add to the flour/butter mixture. Stir to incorporate.
Add the liquid mixture and stir just until all ingredients are barely incorporated.
Dump the “shaggy” dough onto a clean countertop and lightly knead until everything comes together (it will be a bit sticky!).
Either drop ¼ cup mounds of dough onto a cookie sheet covered in parchment, or form the dough into a circle about 2 inches thick and slice into 8 scones. If you’re cutting 8 scones, gently pull the scones apart just a bit so that they are not quite touching.
Brush the tops of the scones lightly with half and half and sprinkle with sparkling sugar if desired.
Bake at 375F for 15-20 minutes or until the scones are golden brown and they make a pleasant hollow sound if you tap on their crunchy tops. Cool on a baking rack to ensure crispness.
These are especially delicious with rooibos tea or coffee.